Low Fat Butternut Squash Soup
50kcal
Ingredients
- 4 cups butternut squash cubed
- 2 cups cauliflower florets
- 4 cups vegetable broth or chicken broth
- 12 ounces almond milk unsweetened
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp turmeric
- 1/8 tsp ground cinnamon
- pinch ground nutmeg
- additional almond milk and parsley for garnish if desired
Instructions
- Preheat oven to 400°F. Line rimmed sheet pan with parchment paper or silicone mat.
- Place squash, cut side up on baking sheet. Bake 30 – 40 minutes until squash is soft when squeezed on sides. During last 20 minutes of baking, add cauliflower to the pan.
- When cool enough to handle, scoop flesh from squash into soup pot. Add cauliflower, broth, almond milk, salt, pepper, cayenne, turmeric, cinnamon and nutmeg. Stir to combine.
- Bring pot to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
- Using an immersion blender, puree soup until smooth. Or work in batches using a regular blender to puree soup until smooth. (Soup is HOT so work carefully).
- Ladle into bowls and top with additional almond milk and parsley (optional)
Nutrition
Serving1cupCalories50kcalCarbohydrates11gProtein1gFat1gSaturated Fat0.1gPolyunsaturated Fat0.3gMonounsaturated Fat0.3gSodium681mgPotassium324mgFiber2gSugar3gVitamin A7705IUVitamin C27mgCalcium91mgIron1mg